My new favorite hobby is making ice cream.
And it’s all because of this sticker…
Sweet Lo’s Ice Cream in Seattle, Washington is the passion of it’s creator, Lauren Wilson. It’s ice cream the way you’ve always wanted it to taste, without the use of stabilizers and preservatives.
Since I can’t get to Seattle, I figured I’d try my hand at making ice cream myself.
It starts with equal amounts of cream and milk in a pot over medium heat.
While that is getting hot, separate four eggs. We just want the yolks here.
Whisk the yolks with sugar and a pinch of salt…
until they are fluffy and pale yellow in color.
When the cream and milk mixture is hot (after about 5 minutes) whisk in cocoa powder and semi-sweet chocolate chips.
After the cocoa powder and chocolate is incorporated into the cream and milk mixture, we are going to temper the yolks.
We are going to add about a cup of the hot chocolate-cream-milk mixture to the yolks a little bit at a time while continually whisking.
Then pour the tempered yolk mixture into the chocolate-cream-milk mixture and place back on the stove over medium heat.
Stir the mixture until it is thick and a thermometer reaches about 170 degrees F.
Place a strainer over a heat proof bowl.
Pour the mixture into the strainer to remove large bits of egg or chocolate that didn’t incorporate properly.
Mix in a teaspoon of vanilla extract.
Cover with plastic wrap and refrigerate over night and make sure the bowl of your ice cream maker is in the freezer.
Pour the cold mixture into the even colder ice cream bowl and following your ice cream maker’s instructions, churn your ice cream.
After a while it should look like this:
You could be done here. You could place this lovely chocolate ice cream into a freezer container and be done with it. Or you could add peanut butter.
That is what I choose to do. I layer a bit of the ice cream with a bit of straight up natural peanut butter.
Make a few more layers:
And now freeze over night or at least five hours. You will have amazingly rich tasting and smooth textured ice cream. This will last a week in your freezer.
It definitely doesn’t last a week in mine but you get the picture.
Chocolate Peanut Butter Swirl Ice Cream
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/3 cup cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 4 egg yolks
- 3/4 cup sugar
- pinch of salt
- 1 teaspoon vanilla
- 1/4 cup or so of natural creamy peanut butter
Place cream and milk in a pot over medium heat. In a bowl, whisk egg yolks with sugar and salt. When cream and milk mixture has gotten hot but not boiling, whisk in cocoa powder until it is fully incorporated and then add the chocolate chips. Stir until chocolate chips have melted. Add a tablespoon of hot chocolate/cream/milk mixture to the egg yolks while continuously whisking. Keep adding the hot mixture to the yolks until it is easy to pour. Pour the egg mixture into the milk mixture and stir with a wooden spoon until it thickens and reaches 170 degrees F on a candy thermometer. Pour the thickened mixture through a strainer into a heat proof bowl and add vanilla. Chill mixture over night.
Churn the ice cream mixture according to your ice cream maker’s instructions. Layer ice cream with peanut butter in a freezer container and chill overnight.